Mix together the egg and milk. Then add to the bread machine pan.

Add all of the remaining ingredients for the dough recipe, into the machine.

Choose the 'Dough' option and let the machine make your dough.

Remove the dough from the bread machine, shape it into a rough ball then place it a lightly floured work surface. Cover with a clean damp tea towel and let the dough rise in a warm place for 30 minutes.

After this time, use a rolling pin to roll the dough out into a 14 x 16 inch rectangle.

Spread the jam over the top of the dough, leaving about an inch from the edge untouched.

Roll the dough lengthwise like a jelly roll.

Then use a sharp knife to cut the long log lengthwise down the middle of the dough roll, separating it into two long pieces.

Twirl the pieces together (with the cut side up). This step will likely be messy with jam oozing everywhere, but that's ok, it will still turn out, don't worry. (Also, there's nothing we can't fix with a little extra jam and the vanilla glaze!)

Get a large baking pan (I used a 10 x 5 loaf pan), and line it with parchment paper. See tips above for different loaf pan options.

Place the twisted dough into the parchment paper lined bread pan. At this point you can add more jam to any spots that look empty. You can also tuck in some fresh raspberries like I did in the pictures above.

Cover with the clean tea towel and let rise for 1 hour.

Then after this last rising time, preheat the oven to 350 degrees F.

Bake for 40 - 45 minutes. The top of the loaf should be golden brown and sound hollow when you tap it. NOTE: About 20 minutes into the baking time you may want to loosely cover the top with a sheet of aluminum foil to prevent the top from darkening too quickly.

Let cool on a wire rack for about 15 minutes. While the bread is cooling, mix together the powdered sugar, cream and vanilla to make the Vanilla Sugar Glaze.

Once the bread has cooled, drizzle it with the vanilla glaze.

Enjoy!